New to the blog and perfect for pumpkin season. I’ve made this for two different cooking classes already and it’s been a big hit both times. Though it may look decadent, I’ve packed over 6 cups of veggies in there. Bon appetite!

An oldie but a goodie. I’ve been making this salad since I was in my 20s and love it to this day. Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.

“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I always serve it with a side of brown rice and either stir-fried veggies or bok choy. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.

Big pots of applesauce are a fall staple around here. This recipe honestly takes minutes to get bubbling on the stove and is handy for breakfast, snacks, lunch boxes, or dessert. I often serve it warm with a spoonful of plain Greek yogurt on the side. You might also like this Instant Pot Applesauce recipe, too.